Team Osterhholz: Pork Belly & Spiced Apples

May 8, 2019

If you haven’t had pork belly before, or what I affectionately call “roided-up bacon,” it’s rich, salty, and melt-in-your mouth good. When properly rendered and suitably sided, it is hands down the best thing I have ever eaten. Best of all, it’s really simple to prepare.

Below, I’ve given one example of how to make it, but all of these elements are flexible. For instance, we’ve done pork belly and peaches (probably my personal favorite of all time), and pork belly and Asian-style slaw to great acclaim. Additionally, I’ve suggested a particular blend of spices for the apples, but honestly, I change it each time we make it – it’s hard to go wrong with some combination of allspice, cinnamon, cloves, nutmeg, cardamom, etc.

Pork Belly & Spiced Apples (serves 3 – 4)

Watch the recipe video:

 

Ingredients

For the pork

  • 1 – 2 lb pork belly
  • Coarse sea salt and pepper (to taste)

For the apples

  • 2 apples (tart varieties like granny smith work well, but any will do)
  • 3 tbsp butter, separated
  • 1/4 tsp allspice
  • 1/8 tsp nutmeg
  • 1/8 tsp clove
  • Coarse sea salt (to taste)

Directions

  • Preheat oven to 450 degrees Fahrenheit. Pat pork belly dry with a paper towel, and stretch out on a cutting board, fat layer facing up. Carefully score the fat layer diagonally (both ways, forming a crosshatch pattern), being careful not to cut too deeply (i.e., just score the fat, don’t score the meat beneath).
  • Drizzle the bottom of a glass baking dish with olive oil, and place the pork belly in the dish. Season on both sides with coarse sea salt and freshly ground black pepper. Arrange the pork belly fat layer facing up, and bake on a middle rack for about 20 – 30 minutes, until the fat on top is very crispy and golden brown.
  • Reduce oven to 275 degrees Fahrenheit, and cook for another 20 – 30 minutes (may take longer, depending on size of the belly). Meat should be tender but not mushy, and fat should be well-rendered.
  • When the pork is nearly done cooking, quarter and core the apples, and cut into 1/4″ slices.
  • Remove pork belly from the oven, and set aside to rest uncovered, about 10 – 15 minutes.
  • Heat a large skillet over medium-high heat, and add 2 tablespoon of the butter. When foaming has subsided, add the apples and saute, stirring and flipping frequently, until apples have browned (about 8 – 10 minutes) and are tender, but not mushy. When apples are nearly done, add remaining tablespoon of butter and spices, and saute until evenly coated. Season lightly  with salt (not too much – the pork belly will be well-salted). Remove from heat and set aside.
  • Slice pork belly into 1/2″ slices.
  • Plate pork belly and apples, and serve immediately.

Ratings

  • Taste: 9
    • Amazing, but I reserve the “10” rating for pork belly and peaches.
  • Mouthfeel/consistency: 10
    • Tender, melt-in-your mouth meat; apples provide a nice textural contrast.
  • Smell: 10
    • The spiced apples smell like a cozy winter evening by a fire.
  • Visual appeal: 10
    • Nothing is sexier than a crisp, golden brown pork belly.
  • Creativity: 4
    • I’d call this more of a “classic” pairing than a creative one.

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Uncategorized by osterman